Casa Mono’s compact dining room packs as much personality as its menu. The space feels intimate and alive with just 13 tables and 15 bar seats—like a bustling tapas bar plucked straight from Barcelona. The inviting design blends rustic mosaic tile floors and shelves brimming with Spanish wines and sherries, while expansive windows flood the room with natural light by day and cast a warm glow at night. The smell of grilled seafood and sizzling meats hangs in the air, making it nearly impossible not to be drawn in through the restaurant’s big glossy doors. It’s an atmosphere suited to Nusser’s vibrant, robust cooking.
Casa Mono’s menu is a study in bold simplicity. Dishes like scrambled eggs with uni, described as “a must” by the Michelin Guide, and confit goat redefine comfort food. At the same time, razor clams a la plancha and bone marrow with tomato jam elevate rustic Spanish flavors into refined delicacies. For the more adventurous, items like cockscombs and pig’s feet showcase Nusser’s fearlessness and creativity, proving that every ingredient has a story to tell when its potential is harnessed by capable hands.
Born in Cadaqués and raised between Spain and Southern California, Nusser’s culinary identity is a fusion of the Mediterranean’s rich traditions and the creativity of American kitchens. After honing his craft at Babbo, Nusser brought his vision for contemporary Spanish cuisine to life at Casa Mono. Here, he channels his roots into dishes with textures and flavors, striking a balance between the rustic and refined. Nusser’s cooking never feels fussy, yet every plate delivers precision and purpose, elevating tapas to something more ambitious.
From the moment Casa Mono opened, it earned praise. The restaurant earned its first Michelin star in 2009 and has kept it yearly—an impressive feat in New York’s ever-shifting dining landscape. In 2015, The New York Times awarded Casa Mono three stars, cementing its reputation as a must-visit for fans of Spanish cuisine. The Michelin Guide’s verdict? Casa Mono would be a hit “even if Nusser weren’t a culinary genius.”
Its wine program, shared with its sister restaurant Bar Jamón, also commands attention. With a focus on Spanish labels, the list has received accolades from Wine Spectator and Wine Enthusiast, ensuring the perfect pairing for every dish.
Casa Mono is more than just a restaurant; it’s a culinary experience that captures the soul of Spain and reimagines it for a New York audience. Andy Nusser’s ability to marry authenticity with innovation has kept the restaurant at the top of its game for nearly two decades. Every detail—from the menu to the wine list to the bustling atmosphere—feels carefully considered, delivering a memorable and delicious experience. At Casa Mono, Nusser doesn’t just cook; he transports, crafting a meal that feels like a passport to his beloved Spanish homeland.
